Tomato Tabbouleh Salad

You know the rule about every time you bring in a new item of clothing or shoes that you should get rid of one?

That rule should apply to Pinterest!

My Pinterest postings are way out of control.  Way out...

I start looking and pinning and before long my "to make" board is so stuffed with items that I can't find anything, just like my closet!  They are filled with wonderful dishes that I've been saving an looking at saying "someday".

Well today is someday.  

First up is a great salad.  This is a variation of a Middle Eastern Tabbouleh salad. The main ingredient is bulgur, which is a cereal that is a whole dried cracked wheat. It's often used in place of rice and today it's the main ingredient in our Tabbouleh. Other common ingredients are parsley, mint, lemon juice and a variety of vegetables. Today it's all about fresh summer tomatoes and cucumbers to make a light summer salad.

We both love summer salads and this one is a winner!  We served it with Kabobs for dinner and then I had it with a sandwich the next day.  Delishhhh!

On to the next item in my Pinterest "closet"!  What will it be?



Tomato Tabbouleh Salad

serves 4


1/2 c bulgur
1 c boiling water
1 c cherry tomatoes, halved (I used orange and red)
1/2 medium hot house cucumber, small dice
1/2 c mint leaves, finely chopped
1/2 c Italian parsley, finely chopped

1/4 c lemon juice
1/4 c olive oil
2 teaspoons salt
1 teaspoon pepper

To a medium saucepan add the bulgur.  Add the boiling water, cover and simmer on low about 20 minutes.  Check to make sure all the water is absorbed.  Fluff with a fork.  Add to a large bowl and allow to cool.

Meanwhile chop your tomatoes, cucumber, mint, and parsley.  Add to the cooled bulgur.  Stir to combine.

In a small bowl whisk together the lemon juice, olive oil, salt, and pepper.  Add this dressing over the salad stirring to combine.  Refrigerate your mixture for about 1 hour to allow the flavors to come together.  Serve cold or at room temperature. Store in the refrigerator up to 5 days in a airtight container.  

adapted from Averie Cooks

Red Velvet Berry Parfaits

It's time to celebrate once again, the last summer hurrah.   Labor Day weekend is almost here and boy do I have a wonderful dessert for you!

I saw a recipe on Rattlebridge Farm  for a Red Velvet Berry Crumble and was so wowed by it that I new I was going to do a variation of my own...parfait style.  It's the perfect red, white, and blue dessert to go along with many holidays such as Memorial Day, 4th of July (Independence Day) and especially Labor Day.

Since I only wanted to make a few of these parfaits, I took some help from my grocery store and bought 2 slices of red velvet cake and deconstructed them for my parfaits.  You could use red velvet cupcakes, brownies, or pound cake.  I've seen most of these in our local Ralphs market.  Add some vanilla or cheesecake flavored pudding, some berries, and a scoop of vanilla ice cream all layered in pretty dishes and you are set.  Easy as pie!

The taste is unbelievable too.  I mean, who doesn't love red velvet cake?  There are whole books just on the stuff.  It's the bomb, and is highlighted in this dish!

So if you are planning a get together, BBQ, or any family gathering for the weekend, this is the perfect dessert.  Hope you enjoy it...we gobbled it up!



Red Velvet Berry Parfaits

serves 4

1 pkg. sugar-free vanilla pudding (or cheesecake flavored)
2 c 2% milk
2 store bought red velvet cake slices (or cupcakes, brownies, pound cake, etc.)
handful of fresh blueberries
handful of fresh strawberries, hulled and sliced
handful of fresh raspberries

vanilla ice cream 

Make the vanilla pudding according to package directions using the milk.  Allow to set up in the refrigerator for 5 minutes before using.  

Cube the red velvet cakes and place several in the bottom of 4 dishes or glasses.  Top with a large dollop of pudding.  Add a few more pieces of red velvet cake and divide all the berries among all the glasses.  Top each with a large scoop of vanilla ice cream.  Place a blueberry on top.  Serve.

Weeknight Wonder: Cashew Chicken and Simple Vegetable Stir Fry

I love easy 20 minutes meals, don't you?

I work hard and really don't want to cook a major dinner during the week. Something quick, tasty, and hearty sounds good so I often turn to stir frys. My blog is full of stir fry recipes so be sure to search for them. I just love that I can throw together a quick meal in 20 minutes. A little help from a convenience item once in a while doesn't hurt either! In this case I used Kikkoman's stir fry sauce, which is very good.

This keeps the meal down to 20 minutes, and you can get a hot, healthy dish on the table in no time.  

The vegetables used are simple everyday veggies from your refrigerator.  Carrots, celery, and green beans.  Items I usually have on hand all the time, but you can use whatever veggies you have.  No fancy veggies this time, which should save you a trip to the store.  Meals like this are great for leftover items you need to use up so grab what you have!

Try this delicious meal soon.  It's the perfect weeknight meal, and better than takeout!

Enjoy!

Cashew Chicken and Simple Vegetable Stir Fry

1/4 c stir fry sauce
1/4 c water
½ 1b boneless skinless chicken breasts, cut into bite sized pieces
¼ c. cornstarch
2 T. canola oil
1/2 c shredded carrots
2 stalks of celery, sliced
8 oz. green beans, trimmed
1/3 c roasted, unsalted cashews
White or brown rice, cooked


Combine stir fry sauce, and water in a small bowl. Set aside.

Place the cornstarch on a plate and dredge the chicken in it to coat.

Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove from skillet to a plate. Add carrots, celery, and green beans. Stirring until crisp tender, about 8 minutes. Add chicken and cashews and stir until cashews are toasted. Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked rice.